Making pie dough or whipping up a fancy cake are tasks to avoid in the heat of the season. I want something with the "wow" factor but don't want to spend the day making that happen.
Ice cream pies or tortes (depending upon what they are made in) answer the call for decadent, delicious and easy-to-assemble desserts. You can use either a simple glass or porcelain pie plate or a springform pan. If you choose the pie plate, it is called an ice cream pie; the springform mold usually is referred to as a torte.

This recipe uses a 9 1/2-inch springform mold. The cookie crumb crust is molded onto the bottom and halfway up the sides. This encases the ice cream and makes for a pretty presentation. There's no need to cook the crust. After the crust has chilled, softened ice cream is spooned into the mold and frozen. Then a simple decoration can be added, such as chopped nuts or grated chocolate. It's a knockout summer dessert that will prompt your guests to ask for the recipe or to seek another invitation to your house for dinner.

If you are in a big hurry, skip making the crust and use the chocolate cookie-crust pie shells sold in the bakery section of your grocery store.

Making the torte can involve the children as well. Kids can help press the cookie crust into the pan, and they can decorate the finished frozen dessert. Make sure you slice the bananas very thin so they taste like frozen banana discs. You can vary the ice cream if you like. Just remember that the crust is chocolate, and go from there. Pint layers of vanilla and strawberry, like the flavors of an old-fashioned banana split, are always appreciated. A few of my favorite flavors include cookie dough, Oreo, coffee, caramel and English toffee.
Remember to remove the torte from the freezer 15 minutes before serving for easier slicing.

Banana Split Ice Cream Torte

If you want a layer of chocolate between the ice cream and the crust, you can "paint" the crust with about 2 ounces of melted chocolate using a silicone brush for easy cleaning.

This recipe can be prepared as long as 1 month ahead; keep it covered tightly, and frozen.

For the crust:

• 6 tablespoons sliced toasted almonds, divided (see Note for directions on toasting almonds)

• 40 chocolate wafers (one 9-ounce box)

• 5 tablespoons unsalted butter, melted

For the filling:

• 1 quart chocolate chip ice cream, softened

• 2 bananas, peeled and cut into 1/8-inch slices

For the garnish:

• 2 ounces bittersweet chocolate, grated

To prepare the crust: Reserve 2 tablespoons of the toasted almonds for the garnish. Process the remaining 1/4 cup almonds in a food processor. Add the cookies and process until they resemble crumbs. Transfer the crumbled cookies and nuts to a medium-size mixing bowl and add the butter. Mix, using your fingers, until the butter is combined completely. Butter the bottom and sides of a 9 1/2-inch springform pan. Pat the crumb mixture on the bottom and halfway up the sides. (Don't worry if it's not perfectly even.) Refrigerate for at least 4 hours or freeze for 1 hour.

To make the filling: Remove the ice cream from the freezer 20 minutes before preparing. Combine the ice cream and sliced bananas with a large spoon, blending in the bananas but not breaking them up.

Pour the filling into the crust in the pan in an even layer, smoothing it down. Cover it with wax paper and place the pan on a baking sheet to keep it level. Freeze for 1 hour.

When the ice cream is set, but not completely frozen, garnish the top with the toasted almonds and grated chocolate in an even layer. Freeze the torte for at least 12 hours, then cover it with plastic wrap. Remove the torte from the freezer 15 minutes before serving, place it on a serving platter, and release the sides of the pan.

Makes 6 to 8 servings.